Egg-free vegan spatzle

Creamy and incredibly good, vegan spatzle are very simple to prepare with or without the appropriate utensil. Let's find out how together!

Vegan cuisine hides many secrets and only by knowing them is it possible to recreate classic traditional dishes and make them suitable for those who follow this diet. Vegan spatzle, for example, have nothing to envy from the traditional recipe and are excellent seasoned with vegetable cream and chives . Who would have thought that vegan recipes are so versatile?

Perhaps not everyone knows that in Alto Adige Tyrolean gnocchi are served as a side dish to stews and not as a first course as we usually do. It doesn't matter though: they are so good that they are good in any way!

How to prepare the egg-free spatzle recipe

To prepare this recipe it is almost mandatory to have the appropriate machine for making spatzle, a sort of grater with a container that gives the dough its characteristic shape. Alternatively you can use a pastry bag as I will illustrate later or a potato masher with large holes.

1. In a bowl, whisk the flour with the water and a pinch of salt. Also add the tip of a teaspoon of turmeric to give the dough a pale yellow color which will recall the traditional one. Let it rest covered for 10 minutes.
2. Prepare the sauce by browning the finely chopped onion in oil. Then add the vegetable cream , a pinch of salt and pepper. Leave to flavor for a few minutes.
3. In the meantime, bring a pan with plenty of salted water to the boil. Place the spatzle machine on top and fill the container with a ladle of dough. Slide the latter back and forth and you will see that small dumplings will form which will solidify when they come into contact with the water. Continue until the batter runs out.
4. If you don't have the appropriate tool, use a pastry bag with a small nozzle and drop drops of mixture into the boiling water. You will work a little more, but the result is still guaranteed.
5. Mix with a slotted spoon and, as they come to the surface, drain them into the pan with the sauce. Sauté them quickly before distributing them onto the plates, completing with fresh chopped chives .

In this video you can see the consistency of the dough and the appropriate tool to make them.

If the idea of ​​recreating traditional recipes in a plant-based way tickles you, then we recommend you also try our vegan dumplings : you won't regret it!

Conservation

We advise you to prepare and enjoy the spatzle at the moment. You can store the batter in the refrigerator for 1-2 days at most, well covered with cling film.

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